Eggplant Parmesan Bake
I never realized how much I would miss having my go-to grocery store. You have your list, you walk in and know exactly where every single item is, and you can be in and out so quickly. I really took this fore granted. I felt like I was wandering the store this past weekend like a chicken with my head cut off. Not only did I have no clue where anything I needed was, but at this particular store, you weigh your produce at weigh stations using the PLU# and get a sticker with the price as you go. Unfortunately, I did not realize this until halfway through my trip and had to go back and find everything. Dramatic, but it was a nightmare. I ended up only getting half of what I needed. I will definitely go back to this store because they have fantastic, fresh produce at a great price… but I will definitely be more prepared next time.
Moving on though……
CHECK OUT MY NEW APRON!!!! I am so excited to finally post it! My best friends had gotten me this as a birthday present and I basically cried it was so thoughtful and perfect. I had never had an apron before and now I have one that is not only adorable but is sentimental. I am actually the luckiest person to have such amazing people in my life.
Oh, and yes look at the food too I suppose :).
Full disclosure, I tried this recipe out because I was already making chicken Parmesan. Also because I usually am not an eggplant fan, but I was convinced that if I put it in some cheesy, saucy goodness.. I could love it.
I was right. I am now jumping onto the eggplant bandwagon.
The preparation is definitely key in cutting out some of that bitterness in the vegetable. Slice the eggplant into rounds and sprinkle salt on either side of each slice. Set inside a colander in the sink or on top of a paper towel and allow to sit for approximately 30-45 minutes. You will see beats of water (aka sweat, but Cameron told me this sounded gross) form on the surface, which you will then wipe off. This is where some of that bitterness gets drawn out, and I am telling you, if you have time, DO THIS! It makes a HUGE difference in the overall taste!
Also, I often times use approximations with things like cheese and pasta sauce when it comes to these types of dishes. It will depend on the size of your pan, personal preference of that sauce to cheese to eggplant ratio, etc. Therefore, I am giving you general guidelines, but don’t be afraid to add extra!!
Ingredients:
1 large eggplant, sliced into 1/2″-1″ rounds
3/4-1 cup shredded mozzarella
1/2 cup Parmesan
1 cup Italian breadcrumbs
2 eggs
1 jar of your favorite marinara
Basil
Salt and Pepper
Olive Oil
Directions:
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. Wipe off the water and excess salt from the eggplant (*see above initial instructions).
3. Whisk two eggs in a bowl. On a separate plate, place the breadcrumbs. I added a little oregano and pepper to mine.
4. Dip each round in the eggs and then the breadcrumbs so that each side is fully covered with crumbs. Place onto the parchment paper. Spray lightly with olive oil.
5. Bake for ~20 minutes, flipping halfway.
6. In an 8×8 pan, add a 1/2 cup of sauce and spread over the bottom. Cover the bottom with one layer of eggplant rounds. Add a layer of mozzarella cheese and then sprinkle with Parmesan. Repeat with the rest of the eggplant starting with another layer of sauce. Add extra cheese at the top layer and sprinkle with some chopped basil. Bake ~10-15 minutes until cheese is fully melted.